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Wash fresh gabi leaves and cut off stalks. With a mortar and pestle. pound the onion, garlic cloves, ginger, lemongrass, chili, and peppercorns into a paste.
In a pan, sauté the aromatic paste in oil until fragrant. remove from heat.
In a bowl, combine sauteed paste, dulong, flour, and eggs. Season with salt and pepper to taste and mix well.
Take two gabi leaves on top of each other and place: 1 - 2 tablespoons of the dulong mixture, 1 piece of prawn, some calcag, and two tablespoons of coconut milk.
Fold the gabi leaves over the fillings and roll tightly. Repeat for remaining gabi leaves and filling. Stack neatly into a pot.
Pour remaining coconut milk, red chili, and lemongrass into the pot with the gabi leaf rolls. boil over medium heat for about 30 - 40 minutes until cooked.
Ingredients
Directions
Wash fresh gabi leaves and cut off stalks. With a mortar and pestle. pound the onion, garlic cloves, ginger, lemongrass, chili, and peppercorns into a paste.
In a pan, sauté the aromatic paste in oil until fragrant. remove from heat.
In a bowl, combine sauteed paste, dulong, flour, and eggs. Season with salt and pepper to taste and mix well.
Take two gabi leaves on top of each other and place: 1 - 2 tablespoons of the dulong mixture, 1 piece of prawn, some calcag, and two tablespoons of coconut milk.
Fold the gabi leaves over the fillings and roll tightly. Repeat for remaining gabi leaves and filling. Stack neatly into a pot.
Pour remaining coconut milk, red chili, and lemongrass into the pot with the gabi leaf rolls. boil over medium heat for about 30 - 40 minutes until cooked.
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